Effects of Air Blast Thawing Combined with Infrared Radiation on Physical Properties of Pork

• 발행기관: 한국축산식품학회
• 저자명: Geun Pyo Hong Kook Bo Shim Mi Jung Choi Sang Gi Min
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제3호, 302~309쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

This study investigated the effects of infrared (IR) radiation combined with air blast thawing on the physical properties of pork. Regardless of air velocity, increasing IR dosage produced an exponential increase in the thawing rate of pork. This rate increased further when air blast velocity was increased. IR treatments showed significantly lower thawing loss than that of 0 Watt treatment, while increasing air velocity significantly increased thawing loss of pork (p0.05). Shear force also increased with increasing air velocity. In addition, the higher the air velocity the higher the shear force of pork. In Commission Internationale de l`Eclairage (CIE) colour determination, control of temperature prevented discolouration from overheating of sample surface. The results suggest that IR dosage combined with air blast has potential in thawed meat quality aspects, and that humidity control could prevent surface drying.

키워드

infrared air blast thawing physical pork